Blueberry Biscuits Recipe

Introduction

These Blueberry Biscuits are a delightful treat that combines tender, flaky layers with bursts of fresh blueberries. Perfect for breakfast or a sweet snack, they bake up golden and fluffy with a hint of buttery richness.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 cup fresh blueberries (or 3/4 cup dried blueberries)
• 2 tablespoons melted butter for brushing

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract (or 1 tablespoon lemon juice for lemon glaze)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Step 2: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Step 3: Pour in the cold buttermilk and gently stir until the dough just comes together. Fold in the blueberries carefully to avoid breaking them.
4. Step 4: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2 or 3 times to create layers, then pat it out again to 1-inch thickness.
5. Step 5: Use a biscuit cutter or a glass to cut out biscuits and place them onto a baking sheet lined with parchment paper. Gather any scraps together and repeat until all dough is used.
6. Step 6: (Optional) Chill the biscuits in the refrigerator for 10 minutes to enhance fluffiness.
7. Step 7: Brush the tops of the biscuits with melted butter and bake for 18-20 minutes, or until golden brown and risen. They should sound hollow when tapped.
8. Step 8: While the biscuits bake, prepare the optional glaze by whisking powdered sugar with milk or cream, vanilla extract (or lemon juice), and a pinch of salt until smooth.
9. Step 9: When biscuits are slightly cooled, drizzle the glaze over the top before serving.

Tips & Variations

• Keep all ingredients, especially the butter and buttermilk, very cold to achieve the flakiest biscuits.
• For a twist, swap blueberries for raspberries or chopped frozen strawberries.
• If using dried blueberries, soak them briefly in warm water to plump them up before adding to the dough.
• Try adding a teaspoon of lemon zest to the dough for a fresh citrus note.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in a warm oven or toaster oven for a few minutes to restore freshness. Avoid microwaving to keep the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before adding to the dough to prevent excess moisture. Fold them in gently while still frozen to keep the dough from becoming soggy.

What makes these biscuits fluffy and tender?

Using cold butter cut into the flour creates steam during baking, which forms flaky layers. Keeping ingredients cold and handling the dough gently preserves these layers, resulting in tender, fluffy biscuits.

Blueberry Biscuits Recipe

Print Recipe

★★★★★

5 from 94 reviews

These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries, perfect for a comforting breakfast or afternoon snack. The rich, buttery dough combines with the sweet berries for a delightful treat. Optionally topped with a smooth glaze, they offer a subtle sweetness that complements the biscuit’s buttery flavor.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes including chilling
• Yield: 8–10 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 cup fresh blueberries (or 3/4 cup dried blueberries)
• 2 tablespoons melted butter for brushing

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract (or 1 tablespoon lemon juice for lemon glaze)
• Pinch of salt

Instructions

1. Preheat and prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
3. Cut in butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining. Keeping butter cold helps achieve flaky layers.
4. Add buttermilk and blueberries: Pour in the cold buttermilk and gently fold the mixture just until combined. Then carefully fold in the blueberries to avoid crushing them, ensuring even distribution without overmixing.
5. Chill the dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for 10 minutes. This step helps keep the butter cold and results in a fluffier biscuit.
6. Shape biscuits: Turn the dough onto a lightly floured surface and gently pat it into about 1-inch thickness. Use a biscuit cutter or a floured glass to cut out biscuits. Arrange them on the prepared baking sheet with a little space between each.
7. Brush with melted butter: Brush the tops of the biscuits with melted butter to promote golden, flavorful crusts during baking.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped.
9. Prepare optional glaze: While the biscuits bake, whisk powdered sugar with milk or heavy cream, vanilla extract or lemon juice, and a pinch of salt until smooth. Adjust thickness as desired by adding more liquid or sugar.
10. Glaze and serve: Once the biscuits have cooled slightly, drizzle or brush the optional glaze over the warm biscuits. Serve immediately for best texture and flavor.

Notes

• Use fresh or dried blueberries based on availability; fresh blueberries yield a juicier biscuit.
• Keep butter and buttermilk cold to ensure flaky texture.
• Do not over-mix the dough to avoid tough biscuits.
• The optional glaze adds sweetness but can be omitted for a less sweet biscuit.
• Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: blueberry biscuits, breakfast biscuits, flaky biscuits, homemade biscuits, sweet biscuits, blueberry recipe